The best cheesecake that I’ve ever had! It was given to me by a close friend a long time ago and I can’t stop thanking her!
Original recipe makes 1 – 8 inch springform pan
Ingredients
1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
1/2 cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition
Calories: 317 kcal
Carbohydrates: 27.9 g
Cholesterol: 80 mg
Fat: 20.8 g
Fiber: 1.2 g
Protein: 4.9 g
Sodium: 216 mg